Mango Chicken
My favorite thing about the picture above? The cilantro on the Mango Chicken and in the glass cup is from my garden. Now, that's something to get pumped about considering I barely have a yard. And what little yard I do have is taken over by a trampoline for the boys.
We live close to town which was really important to me after living in Manhattan for 17 years. I wanted to be able to walk to restaurants, a grocery store and a book store without having to get into the car. Well, everything I just mentioned is a mile away from my home --about a 15 minute walk. I throw on a back pack and the boys and I are off on foot. It is so much fun to explore the neighborhood with them.
Anyway, back to my garden. Because we live close to town, we don't have a big lot. It's kind of like brownstone living. The houses while fairly large, are quite close together and the yards are sparse. This year, we dug up all of the flowers (well just about all) and planted edibles and we have hit the total jackpot this month. Salad galore and herbs too.
In terms of the recipe below, I must thank Elise over at Simply Recipes once again. In my humble opinion, she has the best chicken recipes on the web. They are fantastic! This is my adaptation of her Mango Chicken. I removed the heavy cream, added coconut milk and made a couple of other changes as well.
1 ¼ pounds chicken breast, cut into 1 inch cubes
¼ cup grapeseed oil
1 large onion
1 red bell pepper, diced
2 garlic cloves, sliced
1 tablespoon fresh ginger, minced
1 teaspoon curry powder
1 teaspoon celtic sea salt
1 tablespoon apple cider vinegar
1 cup water
½ cup coconut milk
1 mango, peeled and diced
- In a large saute pan, warm oil over medium heat
- Add onions, stirring occasionally, cooking until soft, 5-10 minutes
- Add red pepper, ginger, garlic, curry and salt, cook 5 minutes
- Add vinegar, water, coconut milk and mango to pan, bring to a boil briefly, then reduce heat
- Add chicken pieces, return to a low simmer
- Cook for 8-10 minutes until chicken is cooked through --cut open largest piece to check
- Garnish with cilantro
- Serve
Serves 4-6
This dish is fun, festive and easy to make. I hope you like it as much as we did!
Posted on June 24, 2008 in entrees by Elana
you might also like: Chicken Piccata
or Curried Shrimp
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13 comments
This looks so good!
I live in an apartment and am also trying my hand at growing herbs this year. I planted them in a 1/2 wine barrel and they are coming in great (so I hear) even though I've been gone for a week. I found a great trick of poking the bottom of the bottle with a pin, filling it with water, and then tightening the cap until the water drips at your desired pace. I used about 4 large bottles all around to last the week.
Unfortunately, I haven't planted cilantro yet (which looks great here), so maybe I'll use my thai basil :)
If this is anything like that delicious Chili Chicken you posted, then we are in for a real treat!
(The Chili Chicken recipe came out great btw. the napa cabbage and shitake mushrooms are also sure to become a staple at our house. thank you for sharing!)
That looks like a tasty meal!
This looks and sounds absolutely lovely! I will have to trial it out. Thanks!
Amy -You are so creative, I love all of the ideas you shared above. I think the thai basil will work very well in place of the cilantro in the recipe.
Hanni -So glad you liked the Chili Chicken and hope you enjoy the Mango Chicken just as much.
Kevin -Thanks.
Alisa -Thanks as always for stopping by. And anyone reading this who's into dairy-free, please go to Alisa's website. It's great.
Tried it 2 nights ago, outstanding!! Leftovers were great for lunch. It's going into the dinner rotation.
Thanks Kathleen, it's part of our dinner rotation too.
We would like to feature this recipe on our blog. Please email sophiekiblogger@gmail.com if interested. Thanks :)
Sophie
http://blog.keyingredient.com/
Thanks Sophie -That sounds just great!
This recipe is so simple and the flavors are divine; 5 stars!! I think I've made it 3 times in the past month already. Each time it turns out different depending on the mango, sometimes it's more soupy if it's a juicy mango. I like it either way!
Emily,
Thanks for your comment. I'm glad you like this recipe and appreciate your "5 star" rating :-)
Elana
As I commented earlier, this is a great recipe and is still in the dinner rotation!! However, last week I didn't have fresh mango and tried it with frozen, not a good substitution. Use fresh, always.
This looks delicious, but I don't like red peppers. Any suggestions for a substitution?